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Perfect Pumpkin Snickerdoodle Cookies with Easy Nutmeg Glaze

pumpkin snickerdoodle cookies - featured image
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These soft, pillowy pumpkin snickerdoodle cookies with a creamy nutmeg glaze are the perfect fall treat. They capture the magic of a beloved bakery recipe, with a crackled top and warm spice blend.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ¾ cup pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 ½ cups powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • ¼ teaspoon ground nutmeg (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, cream together softened butter and 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in pumpkin puree, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes.
  7. In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon for the coating.
  8. Using a 1.5 tablespoon cookie scoop, portion the dough and roll into balls. Roll each ball in the cinnamon sugar mixture.
  9. Place the coated dough balls on the prepared baking sheets, about 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and tops are crackled. Centers should still look soft.
  11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. For the glaze: whisk together powdered sugar, 2 tablespoons milk, vanilla extract, and nutmeg. Add more milk if needed for drizzling consistency.
  13. Once cookies are completely cool, drizzle glaze over the tops. Let set for 15-20 minutes before serving.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Measure flour correctly by spooning and leveling. Watch bake time closely; cookies are done when edges are set and centers look slightly underdone. Use room temperature ingredients for best results. Light-colored baking sheets are recommended.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, snickerdoodle, fall cookies, nutmeg glaze, pumpkin dessert

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